BLUEBERRY ICE CREAM TOPPING
Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, "It has fresh-fruit flavor and is delicious with angel food cake, too."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
WARM BERRY TOPPING FOR ICE CREAM
This is the perfect recipe for a crowd. If you having a simple dinner party and want a simple dessert, dress up your ice cream with this warm, rich berry topping. Delicious!
Provided by CandyTX
Categories Sauces
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Lightly grease a 8x8 baking dish.
- Add sliced strawberries and pecan halves.
- In a medium sauce pan, simmer Raspberry Preserves, Honey, Key Lime Juice, and 1/2 cup sugar for 5 minutes over medium heat.
- Pour Raspberry preserve mixture over strawberries and pecans.
- Mix until evenly blended.
- In a separe bowl mix together butter, oatmeal, and brown sugar. Spread evenly over strawberry mixture.
- Bake for 45 minutes.
CHAMBORD BERRIES WITH ICE CREAM
Steps:
- In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes.
- Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over.
BERRIES-AND-CREAM TOPPING
Serve this sweet topping on our Buttermilk Waffles.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Toss strawberries with 1/4 cup sugar. Let sit until juicy, 20 minutes.
- Whip heavy cream with remaining sugar.
Nutrition Facts : Calories 201 g, Fat 11 g, Fiber 1 g, Protein 1 g
EASY WARM BERRY TOPPING
Although I haven't tried it yet I think this would work using all strawberries and strawberry jelly or with any fruit, so you may want to give that a try --- plan ahead about 2 hours as the berries need to thaw at room temperature --- this may be prepared up to 3 days ahead, covered and refrigerated... just rewarm in the microwave for a couple of minutes.
Provided by Kittencalrecipezazz
Categories Berries
Time 2h7m
Yield 3 1/2 cups (approx)
Number Of Ingredients 4
Steps:
- Mix all frozen berries, jelly and sugar in a large skillet; let stand until berries thaw and mixture is juicy, stirring occasionally and breaking up strawberries into smaller pieces (this should take a couple hours).
- Boil until mixture thickens but is still chunky, stirring frequently (about 7 minutes).
- Delicious!
Nutrition Facts : Calories 289.4, Fat 0.2, Sodium 21.8, Carbohydrate 75.7, Fiber 3.4, Sugar 57.7, Protein 0.7
BERRY COMPOTE TOPPING
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in the water, lemon juice and syrup. Stir in the berries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 1g protein.
BERRY BEST ICE CREAM TOPPING!
This is amazingly yummy! I've had diehard fudge eaters craving this! I use organic, but most importantly, use fresh berries. You can substitute 1/2 cup honey for sugar if needed.
Provided by C. Lipori (organic cook)
Categories Fruit Sauces
Time 15m
Number Of Ingredients 6
Steps:
- 1. Put washed and drained blueberries in a large qt pot. Smash with a potato masher until lightly smashed(not too much).
- 2. Add strawberries, sugar, and lemon and mix well.
- 3. Cook till boils, then cook for 2 minutes at boiling. Let cool.
- 4. When cooled, add vanilla stir well. Store in containers in refrigerator use when cooled.
- 5. Put scoops of vanilla ice cream in bowls and top with berry sauce.
OATMEAL PRALINE ICE CREAM WITH WARM BERRY SAUCE
Categories Gin Milk/Cream Ice Cream Machine Egg Dessert Freeze/Chill Frozen Dessert Blackberry Raspberry Oat Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- For praline:
- Preheat oven to 375°F. Line rimmed baking sheet with foil. Spread oats out on prepared sheet. Bake oats until light golden, stirring occasionally, about 7 minutes. Set aside.
- Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Immediately mix in oats. Pour praline out onto same baking sheet. Cool completely.
- Break praline into large chunks. Transfer to heavy resealable plastic bag. Using mallet, pound to small pieces. (Can be made 1 day ahead. Store airtight at room temperature.)
- For ice cream:
- Combine milk, cream, sugar, and egg yolks in heavy large saucepan; whisk to blend. Stir constantly over medium heat until custard thickens enough to coat spoon thinly, about 9 minutes (do not boil). Pour into medium bowl. Refrigerate custard until cold, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Mix 1 cup praline into custard (cover and reserve remaining praline for garnish). Freeze custard in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze. (Can be prepared 2 days ahead. Keep frozen.)
- For sauce:
- Combine all ingredients in heavy large saucepan. Stir over medium-high heat until mixture comes to boil. Reduce heat to medium-low. Simmer until berries are tender and sauce thickens slightly, about 5 minutes. Using back of fork, coarsely mash about 3/4 of berries. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm sauce before serving.)
- Scoop ice cream into goblets. Spoon warm sauce over. Sprinkle with reserved praline and serve.
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BERRY SAUCE
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory Breakfast & BrunchCalories 98 per serving
- Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
- Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
- Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
- Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
WARM BLUEBERRY SAUCE (ICE CREAM TOPPING)
From aspicyperspective.com
5/5 (5)Total Time 12 minsCategory SauceCalories 268 per serving
- Place all the ingredients into a medium sauce pot. Set over medium heat and bring to a simmer.
- Stir and simmer for 5-10 minutes, until some of the berries burst and the sauce thickens. Serve warm over ice cream, cakes, and pies.
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